Instant Pot Kimchi Jjigae

Instant Pot Kimchi Beef Stew is a Korean-style stew made with kimchi, beef cubes, onion, dried shiitake mushrooms, garlic, ginger, sesame oil, dark soy sauce, gochugaru, gochujang, and water in an Instant Pot. It’s quick and works well for a keto and low carb weeknight dinner when you want big spicy umami flavor with minimal prep. Unlike traditional kimchi jjigae recipes that simmer on the stovetop and take longer to develop flavor, this version is dump-and-cook pressure cooking with a short natural release, then finished with scallions and optional tofu for an easy, hearty bowl.

overhead kimchi beef stew. Instant Pot Pressure Cooker Low carb Kimchi Beef stew is an easy Korean-style dump and cook keto low carb recipe that's full of spicy, umami flavor. Guaranteed to perk up your taste buds, and taste like you slaved for hours to get this complex taste. - 7

Why You’ll Love This Korean Stew

Bold, Spicy Flavor . The combination of fermented kimchi, garlic, and gochugaru (Korean chili flakes) creates a rich, complex heat that’s deeply satisfying.
Comforting and Hearty . Warm, savory broth with tender tofu, pork, or vegetables makes this the ultimate comfort food for chilly days.
Quick and Easy to Make . With just a few ingredients and minimal prep, it comes together in about 30 minutes using one pot.

Kimchi Jjigae is a bold, comforting Korean stew that’s easy to make, customizable, and full of spicy, tangy flavor. It’s the perfect dish to warm you from the inside out.

What Is Kimchi Jjigae?

Kimchi Jjigae is a traditional Korean stew made with aged kimchi, tofu, and often pork or tuna, simmered together in a spicy, flavorful broth. It’s one of Korea’s most beloved comfort foods, known for its bold combination of spicy, tangy, and savory flavors.

The dish makes use of well-fermented kimchi, which adds depth and richness to the soup as it cooks, creating a perfectly balanced, hearty meal that’s both warming and deeply satisfying.

What Does It Taste Like?

I call this Korean-style because it’s very close to Kimchi Jjiggae, which I love. Kimchi Jjigae is a lovely Korean Stew that’s made with Kimchi, pork, vegetables, and gochujang and is absolutely incredible!

Ideally, you’d make this Korean soup with Kimchi that is several weeks old, so that it is sour and almost over-fermented.

Ingredients You’ll Need

2 cups Kimchi - The star ingredient of the dish. Well-fermented kimchi gives the stew its signature tangy, spicy, and deeply savory flavor.
1 pound beef cubes - Adds hearty substance and richness to the stew. The fat from the beef renders during cooking, creating a deeper, more flavorful broth that balances the acidity of the kimchi.
1 cup onion - Provides natural sweetness and body to the stew.
1 cup dried shiitake mushrooms - Contribute an earthy, umami depth that enhances the savory profile of the broth.
1 tablespoon minced garlic - Adds sharp, aromatic flavor and complements the kimchi’s spice.
1 tablespoon minced ginger - Provides a fresh, slightly spicy note that balances the strong fermented flavor of the kimchi.
1 tablespoon sesame oil - Lends a nutty aroma and smooth richness to the stew.
1 tablespoon dark soy sauce - Deepens the color of the broth and adds a savory, salty backbone.
1 tablespoon gochugaru - Adds extra heat and smoky spice to intensify the flavor. Gochugaru gives the stew its vibrant red hue and authentic Korean spice level.
1 tablespoon gochujang - A fermented Korean chili paste that adds depth, mild sweetness, and a subtle smokiness.
1/4 teaspoon Splenda- Balances the acidity and heat of the kimchi. A touch of sweetness rounds out the sharp, spicy notes for a more harmonious flavor.
2 cups water - Forms the base of the broth, helping the ingredients meld together during pressure cooking.
Salt - Used to fine-tune the seasoning, depending on how salty your kimchi and soy sauce are.
1/2 cup chopped green scallions - Sprinkled on top before serving for freshness, color, and a mild oniony bite that brightens the rich stew.
1 cup firm tofu - Adds soft, silky texture and absorbs the spicy, tangy broth beautifully. It’s a great protein boost and helps mellow the heat for a more balanced dish.

How Do You Make Kimchi Jjigae?

Pour. I’d love to complicate this recipe for you but really, I just don’t even know how. Pour everything in the Instant Pot .
Pressure Cook. Set it for 15 mins at high pressure.
NPR. Let the Pot Naturally Pressure Release (NPR) for 5 minutes.
Add-Ins. Add green onions and diced tofu if using.
Serve. Taste and add salt or more gochugaru if needed.

What If I Don’t Have Gochujang?

There is NO substitute for gochujang . None. Don’t even try. Don’t even ask me, I won’t respond to your question. Buy it and use it in all the wondrous gochujang recipes I have here , and you will thank me!

Want to Add Noodles To This Kimchi Jjigae?

Although not traditional, adding ramen noddles to this Korean stew is delicious! Once the dish is cooked, add in the dried ramen noodles to the soup and let it sit for 3 minutes before serving.

Tips And Tricks

Making Instant Pot Kimchi Jjigae is an easy way to enjoy one of Korea’s most comforting and flavorful dishes in a fraction of the time. The Instant Pot helps the flavors develop deeply while keeping the ingredients tender and perfectly balanced. Here are some helpful tips and tricks to make it turn out rich, spicy, and delicious every time:

Use Well-Fermented Kimchi . Older kimchi with a deep, tangy flavor gives the stew its signature kick and complexity. Fresh kimchi won’t deliver the same depth.
Choose a Fatty Cut of Meat . Cuts like beef chuck or short rib render beautifully during pressure cooking, creating a richer, more flavorful broth.
Sauté the Aromatics First . Use the sauté function to cook the onions, garlic, and ginger in sesame oil before adding liquid. This builds a flavorful base and enhances the stew’s aroma.
Adjust the Spice to Taste . Start with less gochugaru or gochujang if you prefer milder heat. You can always stir in more after cooking.

Variations

Perfect! Offering variations helps your readers customize Instant Pot Kimchi Jjigae to their taste preferences and dietary needs. Here are some delicious and easy ways to adapt this flavorful Korean stew:

Mushrooms. You can definitely use any other kind of dried mushrooms you have. If you want to use fresh mushrooms however, the 20 minute cook time may affect them.
Spice. Gochugaru looks flaming red, but it’s actually a lot less spicy than cayenne pepper . You can put in a bit of cayenne pepper instead, but be mindful of the spice in the kimchi.
Soy Sauce. You can use regular soy sauce instead of dark soy sauce. The dark one just has a richer, sweeter taste to me.
Meat. You can substitute pork for the beef to get closer to a traditional Kimchi Jiggae. That will also need to cook for 15 minutes.
Chicken. If you want to sub chicken , cook for 10 minutes for boneless skinless chicken thighs.
Vegetarian. For a vegetarian Kimchi Jjigae, cook for 5 minutes at HIGH PRESSURE, and then naturally pressure release for 5 minutes, and then add diced tofu once you open the pot. Or you can just make on the stovetop by heating everything but the tofu, and then tossing in the soft tofu chunks at the end before serving.

What To Eat With Kimchi Jjigae

Kimchi Jjigae is bold, spicy, and comforting. It’s a dish that shines on its own but becomes even more satisfying when paired with the right sides. Whether you’re creating a simple weeknight meal or a full Korean-style spread, these pairings complement its deep, tangy flavor perfectly:

White Rice - The classic accompaniment. Plain rice balances the spiciness of the stew and soaks up the flavorful broth beautifully.
Korean Pancakes - Crispy on the outside and soft inside, these savory pancakes add texture and make a great side for dipping in soy sauce.
Korean BBQ ( Bulgogi or Pork Belly ) - Tender grilled meats pair wonderfully with the spicy stew, adding a smoky, savory contrast.

How Long Does It Last?

Kimchi Jjigae keeps well for about 3 to 4 days when stored properly in the refrigerator. Allow it to cool completely before transferring it to an airtight container to maintain freshness. The flavors actually deepen over time, making it taste even better the next day as the kimchi and broth continue to meld.

When you’re ready to enjoy it again, reheat the stew gently on the stovetop or in the microwave until hot.

Can You Freeze It?

If you’d like to store it longer, Kimchi Jjigae can also be frozen for up to 2 months. Just thaw it overnight in the fridge before reheating for the best texture and flavor.

You do not strictly need old kimchi for kimchi jjigae, but it tastes best with aged or sour kimchi because the fermentation adds the deep tangy flavor that defines Korean kimchi stew. If your kimchi is fresh and mild, you can still make kimchi jjigae by adding extra kimchi brine, a little gochugaru, and letting it simmer longer so the flavors develop. Many people even prefer a mix of older kimchi for depth and a bit of fresher kimchi for crunch.

To keep tofu from breaking in kimchi jjigae, add it near the end after the stew has simmered and the pork or other protein is cooked through, then gently simmer just long enough to heat the tofu. Use soft or medium tofu cut into thick slabs, slide it into the broth, and avoid vigorous stirring, instead spoon the kimchi jjigae broth over the tofu to warm it. Finishing with scallions and a drizzle of sesame oil after the tofu is in also helps you keep the texture intact.

To tone down sour kimchi jjigae, balance the acidity instead of trying to remove it by adding a little sweetness and richness. Stir in a small amount of sugar or a sweetener, add more broth, and include fatty proteins like pork belly or a drizzle of sesame oil to round the sharpness, then simmer so the flavors meld. You can also add onions or a spoon of gochujang to deepen the stew and distract from the sourness, and if it is still too tangy, mix in a bit of fresher kimchi or extra tofu to mellow the Korean kimchi stew.

Want More Korean Instant Pot Recipes?

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Dae Ji Bulgogi - this is SO GOOD in the Instant Pot!
Bo Ssam Pork and Noodles - easy and Keto-Friendly !
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